No Sugar No Flour Carrot Cake
This No Sugar No Flour Carrot Cake is a deliciously wholesome twist on classic carrot cake. It is naturally sweetened with ripe bananas and dates instead of refined sugar, while almond flour and oat flour provide a tender, satisfying texture without traditional wheat flour. Packed with freshly grated carrots, warm cinnamon, crunchy walnuts, and a hint of vanilla, this cake is perfect for breakfast, an afternoon snack, or a lighter dessert. It is moist, naturally sweet, and easy to prepare with simple ingredients.
Ingredients
For the Carrot Cake
- 2 cups finely grated carrots
- 2 ripe bananas, mashed
- ½ cup pitted dates, finely chopped or blended
- 3 large eggs
- ⅓ cup unsweetened applesauce
- ¼ cup melted coconut oil or melted butter
- 1 teaspoon vanilla extract
- 1½ cups almond flour
- ½ cup oat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans
- ¼ cup unsweetened shredded coconut, optional
- ¼ cup raisins, optional
For the Optional Cream Cheese Topping
- 4 ounces cream cheese, softened
- 2 tablespoons plain Greek yogurt
- ½ teaspoon vanilla extract
- 1–2 tablespoons date paste, optional
Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or an 8×8-inch square baking pan. Line the bottom with parchment paper for easier removal.
2. Prepare the Carrots and Dates
Finely grate the carrots. If they release a lot of liquid, gently squeeze out some of the excess moisture, but don’t dry them completely.
If your dates are firm, soak them in warm water for about 10 minutes, then drain. Blend or mash them into a thick paste. Soft Medjool dates can usually be mashed without soaking.
3. Mix the Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Add the date paste, eggs, applesauce, melted coconut oil, and vanilla extract.
Whisk everything together until well combined.
The ripe bananas and dates provide the sweetness, while the applesauce helps keep the cake moist.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
This evenly distributes the leavening agents and spices throughout the flour mixture.
5. Make the Batter
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined.
Fold in the grated carrots, chopped walnuts, and shredded coconut if using. Raisins can also be added for extra natural sweetness.
Don’t overmix the batter. A few small lumps are perfectly fine.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for approximately 30–40 minutes, depending on the size and depth of your pan.
Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached.
Because this cake contains carrots, bananas, and dates, it will remain naturally moist even after baking.
7. Cool Completely
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.
Carefully transfer it to a wire rack and allow it to cool completely before adding the topping. This is important because cream cheese frosting can melt if spread onto a warm cake.
8. Prepare the Topping
For an optional creamy topping, beat the softened cream cheese, Greek yogurt, vanilla, and date paste until smooth.
Spread the mixture over the completely cooled cake.
For a simple dairy-free version, skip the topping or serve each slice with a spoonful of unsweetened coconut yogurt.
Helpful Tips
Use very ripe bananas. The more ripe and naturally sweet the bananas are, the better the flavor of the cake.
Don’t use regular flour if you want the recipe flour-free in the traditional sense. Almond and oat flour provide the structure without using conventional wheat flour. If you need the recipe to be completely gluten-free, use certified gluten-free oat flour.
Adjust the sweetness naturally. If you prefer a sweeter cake, add a few extra dates rather than refined sugar.
Don’t overbake. Carrot cake should be moist and tender. Remove it as soon as a toothpick comes out with only a few moist crumbs.
Storage
Store the finished cake in an airtight container in the refrigerator for up to 4 days, especially if using the cream cheese topping. Let refrigerated slices sit at room temperature for a few minutes before serving.
Meta Description
Enjoy a moist No Sugar No Flour Carrot Cake naturally sweetened with bananas and dates, packed with carrots, warm spices, and crunchy walnuts.